Tomato and Mozzarella Stacks with Yellow Pepper Coulis
(makes 6 servings)
| 1 | large yellow bell pepper, about 10 ounces (300 g), roasted and peeled with stem and seeds discarded |
| 1 | tablespoon (15 ml) olive oil |
| 3 | medium ripe tomatoes, thinly sliced crosswise into 6 slices each |
| 4 | ounces (120 g) part skim mozzarella cheese, cut into 12 thin rounds |
| 1 | tablespoon (15 ml) fresh oregano leaves |
- Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1/6 of the mixture onto each of 6 salad plates, forming thin puddles.
- Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold.
| Per serving: | 99 calories (51% calories from fat), 6 g protein, 6 g total fat (2.4 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 10 mg cholesterol, 106 mg sodium |
| Diabetic exchanges: | 1 medium fat protein, 1/2 carbohydrate (1 vegetable) |
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